Easter Macaroni Pie Carla G Recipe 55

ITALIAN EASTER PIE

Steps:

• For the dough: In a medium bowl, whisk together the eggs and water; set aside. In the bowl of a food processor, combine the flour and salt and pulse a couple of times. Add the chilled butter and pulse about 10 times until pea-size pieces remain. Add the egg mixture and pulse 15 to 20 times until a dough ball forms. Place the dough ball on a floured surface and knead until smooth and elastic, about 1 minute. Divide into 2 balls, wrap each ball with plastic wrap and rest in the fridge for at least 1 hour.
• For the filling: While the dough is resting, whisk together the ricotta cheese, salt, some pepper and 6 of the eggs in a medium bowl and set aside. In a 10-inch skillet over medium heat, add the oil and brown the sausage, breaking up the pieces while it's cooking, 5 to 8 minutes. Drain the sausage on a paper towel-lined plate, leaving behind any fat. Add the asparagus and cook until beginning to soften, 4 to 5 minutes. Set aside.
• Preheat the oven to 375 degrees F. Grease a 9-inch cake pan with butter.
• On a well-floured counter, roll out each dough ball into a thin 14-inch circle. Cover one circle with plastic wrap until ready to use. Loosely roll the other dough circle around a rolling pin and unroll over the prepared cake pan, letting the excess hang over the side. Press the dough gently into the sides of the pan so there is no gap between the pan and the dough. Shingle the salami over the bottom of the dough, creating an even layer. Then, add the asparagus in an even layer on top of the salami. Next, add half of the egg mixture and spread it out evenly, then top with the capicola in an even layer. Layer in the sausage and top with the remaining egg mixture, then finally the provolone cheese.
• Whisk the remaining egg with 1 tablespoon water and brush the outside rim of the dough with the egg wash. Add the remaining dough circle to the top of the pie and cut off the excess dough. Press both circles together to create a seal. Brush the remaining egg wash over the entire top and slice a couple slits in the top of the pie. Bake until golden brown, 45 to 55 minutes. Let stand 10 minutes before slicing.

EASTER MACARONI PIE - CARLA G. RECIPE - (5/5)

Steps:

• Mix all above until well blended. Fold in pasta. Pour into prepared pan. Bake one hour at 350. Recipe can be divided by 3 to make one pie. There is no crust in this pie. Note: This is the original recipe as given to me. I baked the mixture in small aluminum loaf pans. As they baked, I inserted a knife in the center to see if they were done--Mixture should not stick to knife. (kind of like checking a pumpkin pie). They should also be golden brown on top. Don't remember if they took the full hour. Just have to judge the time.

PRETTY EASTER PASTA PIE (CROSTATA DI TAGLIOLINI )

Steps:

• In a small sauté pan, heat 1 tablespoon oil over medium-high heat. Cook the onion and pancetta until the onion is softened, about 5 minutes. Add the peas and a few tablespoons of water, and cook until the peas are tender, about 5 minutes. Season with salt and pepper; set aside in a bowl.
• In the same pan, heat 2 more tablespoons oil over high heat. Cook the mushrooms and garlic for a minute or two, until tender. Season with salt and pepper; set aside.
• Preheat the oven to 350°F (175°C). Butter an 8- to 9-inch (20- to 23-cm) nonstick springform pan and dust it with breadcrumbs.
• In another small pot, make béchamel: Melt 4 tablespoons of the butter over medium heat, stir in the flour, and cook, stirring constantly with a wooden spoon, until smooth. Add the milk and bring it to a boil, stirring until thick, about 2 minutes. Season with salt and pepper. Set aside.
• Boil the pasta in salted water for 3 minutes less than the package directs. Drain and toss with the stock.
• Layer the bottom of the prepared baking pan with one third of the pasta. Dot with one third of the béchamel, sprinkle it with 2 to 3 heaping tablespoons Parmesan, scatter on all of the pea mixture, then scatter on one third of the diced cheese. Spread out a second level layer of pasta, dot with one third of the béchamel, sprinkle with 2 to 3 heaping tablespoons Parmesan, and scatter on all the mushrooms, ham, and remaining diced cheese. Top with the remaining pasta and any unabsorbed remaining stock, pressing down to compact the layers. Dot the top with the remaining béchamel, Parmesan, breadcrumbs, and remaining butter, very thinly sliced.
• Bake for about 25 minutes, until the pie is set and golden. Let it rest until it comes to room temperature before slicing.

MACARONI PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain.
• Beat eggs and milk together. Pour half of the cooked macaroni into 9x13 inch baking dish. Cover macaroni with half of the cheese. Pour remaining macaroni into baking dish leaving a little room at the top. Cover with remaining cheese. Pour egg mixture over macaroni. Sprinkle with salt.
• Bake in a preheated over for an hour or until a knife inserted comes out clean.

MACARONI AND CHEESE BAKE FOR EASTER

Steps:

• Preheat oven to 350. Grease inside of 9x13 baking dish with stick of margarine. Cook elbow noodles til they are half cooked. Drain and rinse in cold water. Layer noodles and cheese in baking dish alternating between cheese and noodles. In mixing bowl combine evaporated milk, eggs, salt, and pepper. Mix well, pour evenly over macaroni and cheese. Use stick of margarine and put 1 TBSP at each corner and in middle of macaroni and cheese. Push down slightly. Bake at 350 for about 35 minutes or until lightly golden and bubbly on top.

2016 HAM AND MACARONI AU GRATIN RECIPE - (5/5)

Steps:

• Preheat oven to 400 degrees F 1. Cook elbow macaroni al dente, per package instructions, drain, set aside. 2. Melt butter in a saucepan over med heat. 3. Add onions, cook 2 minutes. 4. Stir in flour and cook 2 minutes, stirring constantly. 5. Gradually stir in milk, cook 1 minute or until thick enough to coat the back of a spoon, remove from heat. 6. Add Swiss cheese, stirring until melted. 7.Stir in nutmeg, cayene and salt and pepper. 8. Add ham, pasta and peas to sauce, stir. 9. Scrape into a greased 1-quart baking dish and bake about 20 minutes, or until bubbly.

ITALIAN MACARONI PIE

Steps:

• Preheat the oven to 350 degrees. Oil a 9 by 13 by 2 inch baking pan.
• In a large bowl, combine the cooked pasta with the soppressata and transfer to the baking pan.
• In a bowl, whisk together the eggs, milk, 3/4 cup of the cheese. Add salt and pepper to taste. Pour over pasta. Sprinkle remaining cheese on top.
• Bake the pie for 20-25 minutes or until eggs are set. If you want it slightly golden on top, broil until desired color is reached. (If you don't have soppressata, or don't want to use it, you can substitute with pepperoni.).

EASTER PIE

Steps:

• In a bowl, combine the flour, sugar, salt and baking powder; cut in butter and shortening until mixture resembles small crumbs. Add eggs; stir until moistened and mixture forms a ball. Cover and refrigerate for 1 hour. On a lightly floured surface, roll out dough to a 10-in. circle. Place in a 9-in. pie plate; flute crust. Refrigerate. , For filling, beat the ricotta, sugar and flour in a bowl. Add zest and salt; beat until smooth. In another bowl, beat eggs until thick and lemon-colored, about 5 minutes; slowly fold into ricotta mixture. Gently mix in remaining ingredients. Pour into the crust. Bake at 350° for 55 minutes or until a knife inserted in the center comes out clean. Cool. Store in the refrigerator.

GRANDMOM MARINO'S EASTER MEAT PIE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Tear the ham and salami into small pieces and place in a medium bowl. Stir in the ricotta cheese, egg and parsley. Season with salt and pepper. Set aside. Press one pie crust into a 9 inch pie plate and fill with the meat mixture. Cover with the other pie crust and press the edges together to seal. Cut a few slits in the top to vent steam.
• Bake for 45 minutes in the preheated oven, until the crust is golden brown and filling is set. Cool to room temperature, then refrigerate until cold before serving.